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Recipe Name: Apple Pie (canned Apples) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 100

Ingredients:
3 Cup(s) Water, cold
1 7/8 Quart(s) JUICE RESERVED
1 1/8 Cup(s) BUTTER PRINT SURE
15 1/4 Pound(s) APPLE SLICED #10
4 1/2 Teaspoon(s) LEMON FRESH
1 1/2 Cup(s) STARCH EDIBLE CORN
6 Pound(s) FLOUR GEN PURPOSE 10LB
3 Pound(s) SUGAR, GRANULATED 10 LB
3 9/16 Pound(s) SHORTENING, 3LB
4 1/2 Teaspoon(s) NUTMEG GROUND
4 1/2 Teaspoon(s) CINNAMON GROUND 1 LB CN
2 1/4 Teaspoon(s) SALT TABLE 5LB
Directions:
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F.
OVEN : SEE RECIPE NOS. IG002 AND I00100. DRAIN APPLES; RECERVE JUICE
FOR USE IN STEP 3; APPLES FOR USE IN STEP 5. COMBINE RESERVED JUICE,
SUGAR, SALT, CINNAMON, AND NUTMEG; BRING TO A BOIL. COMBINE CORNSTARCH
AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK
AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE
FROM HEAT. FOLD APPLES, LEMON JUICE, AND BUTTER OR MARGARINE CAREFULLY
INTO THICKENED MIXTURE. COOL THOROUGHLY. POUR 2 3/4 TO 3 CUPS FILLING
INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. BAKE
30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. CUT 8 WEDGES PER PIE. :
NOTE: 1. IN STEP 5, 6 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 4 1/2 TBSP
JUICE. NOTE: 2. THIS RECIPE MAY BE USED FOR DUTCH APPLE PIE (RECIPE
NO. I00801) AND FRENCH APPLE PIE (RECIPE NO. I00802). Recipe Number:
I00900 SERVING SIZE: 1/8 PIE From the <Army Master Recipe Index File>
(actually used today!). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 382.3mg
Potassium: 19.8mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 14.1g
Protein: <1g


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